Description & Use: Cajun food was developed by the French-speaking Acadian people expelled from Canada in the 18th century when they refused to accept English rule. Finding refuge in Louisiana, they lived in the swamps and cooked using easily obtainable seafood, poultry and vegetables. Cajun cooking is similar to its Louisiana counterpart, Creole, and each tradition has its own versions of classic dishes such as gumbo and jambalaya.

Our Cajun spice blend is similar to the Creole blend of herbs and spices, but is given more depth through the use of smoked rather than sweet paprika and adds sugar to allow the blend to caramelise when used in a marinade for fish, prawns or chicken cooked on the grill or barbeque.

All Pinch spice blends are hand blended in small batches in our own kitchen in Hove.